This is an easy and delicious recipe for Banana Pecan Pancakes!
Banana pancakes are big time in my house. BIG TIME. We make them almost every weekend- just our favorite pancake recipe with sliced bananas thrown in after pouring the batter on the griddle. My son prefers raspberries in his, but my husband and I are all about the bananas. Sometimes we make banana bread pancakes. And sometimes we make banana oatmeal pancakes. Clearly, we’re obsessed with banana pancakes!
Ingredients Needed:
- all purpose flour
- brown sugar
- baking powder, baking soda and salt
- buttermilk
- mashed banana
- canola or vegetable oil
- egg
- chopped pecans
How to make Banana Pecan Pancakes:
- In a medium bowl, beat the egg with a whisk until it’s a little fluffy. Whisk in all of the remaining ingredients, except for the pecans, and mix until smooth.
- Heat a large skillet or griddle to medium heat. Spray with nonstick spray.
- For each pancake, scoop about ¼ cup batter onto the heated surface. Cook pancakes until puffed and dry around the edges. Turn and cook other sides until golden brown.
This recipe here is a little different. The pancakes are more like banana bread– with mashed bananas mixed right on into the batter. The recipe comes from an older “Bridal Edition” Betty Crocker Cookbook that I’ve had hidden on my shelves for a number of years.
These are not big, thick, fluffy pancakes. The mashed banana makes them a softer pancake than the usual sort. I rather like them that way for a change. Thinner, softer pancakes make eating a stack of them a little more manageable, and I don’t feel as disgustedly stuffed. If you’d like them to be a fluffier pancake, I’d suggest adding a small amount of flour (maybe 1/4 cup) to the batter.
The pecans are easily an optional choice. I prefer mine with lightly toasted pecans on top, and my husband (infamously known for not being a lover of nuts) eats his pancakes without. Plenty of warm maple syrup drizzled on top is the right choice for these.
Recipe Tip
How to toast pecans: Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast in the middle of the oven for 8 minutes, or until fragrant. Let cool to room temperature, then chop coarsely.
If you enjoy weekend breakfast recipes, you might enjoy looking at a few more fabulous recipes. How about a tater tot breakfast casserole or a bacon, egg and cheese croissant ring? If you have a sweet tooth, you can make my blueberry breakfast rolls. Or make your own pancake mix and go from there!
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In a medium bowl, beat the egg with a whisk until it’s a little fluffy. Whisk in all of the remaining ingredients, except for the pecans, and mix until smooth.
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Heat a large skillet or griddle to medium heat. Spray with nonstick spray.
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For each pancake, scoop about ¼ cup batter onto the heated surface. Cook pancakes until puffed and dry around the edges. Turn and cook other sides until golden brown.
Serving: 1serving, Calories: 265kcal, Carbohydrates: 32g, Protein: 6g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 35mg, Sodium: 315mg, Potassium: 265mg, Fiber: 2g, Sugar: 11g, Vitamin A: 140IU, Vitamin C: 3mg, Calcium: 105mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.